Uses of Natural Additives in Seafood

Year 2018, Volume: 2 Issue: 2, 74 - 84, 28.12.2018

Oluwatosin Ogunkalu , Rowida Khalily , Yalcin Salci

Abstract

Due to the health challenge in association with chemical additives in food, this has led to its rejection as preservation by the consumer, demand for Naturally processed seafood with good nutritional properties and sensory quality increased, Fish and shell-fish spoils faster immediately after harvesting and the quality together with  the nutrients are lost during processing and preservation period, because of their high level of polyunsaturated fatty acids (PUFAs,) the high moisture contents, free amino acids and the presence of autolytic enzymes, bacteria contamination and loss of protein functionality. To retain these qualities, Natural additives have been widely employed in the seafood industry in order to maintain the seafood quality Natural antimicrobial systems found in plants, animals, and microorganisms can be used with developing the technology. natural antimicrobials that reinforce food safety and preservation by inhibiting bacteria, fungi, and viruses are being deeply evaluated and studied. Foods such as celery, thyme, oregano, clove, bay, almond, coffee, and cranberry contain natural antimicrobials with the ability to inhibit the growth of several microorganisms Natural additives frequently applied Include lysozyme, Lactoperoxidase system, Lactoferrin, Chitosan, Spices and their essential oils, Olives, Nisin and bacteriocins. In this review, we will examine the natural antimicrobial, antioxidant, and antibacterial effects on preservation of shelf life of seafood products.

Keywords: Natural antimicrobials, antioxidant, antibacterial, seafood quality and seafood shelf-life.

Keywords

Natural antimicrobial, Antioxidant, Antibacterial, Seafood quality, Seafood shelf-life

References

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